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Low-Carb Peanut Butter Cookies (Diabetic Cookie)
1 cup peanut butter (smooth or chunky)
3/4 cup Splenda
1 large egg
Mix all three ingredients with a spoon until well combined. Drop by heaping teaspoonfuls on ungreased (or parchment paper lined) cookie sheets. Use a fork to squish them down to the height you like. You can make the traditional crisscross pattern with your fork or vary it. Bake at 350 for 10 to 12 minutes. You can decide how browned you like your cookies. Let them cool a few minutes on cookie sheet before removing them to wire racks to cool completely.
NOTE: As you will notice....this recipe contains NO flour.
Recipe source: http://www.thriftyfun.com ....submitted by Harlean from